There's nothing more comforting than the smell of homemade simmering broth. I use broth in all kinds of recipes—pan sauces, imparting flavor to grains like quinoa and rice, steaming veggies, homemade gravies, soups, braising, pasta sauces, and sipping on when we're feeling a little under the weather.

The great thing about veggie broth is you can keep a bag or container in the freezer for vegetable scraps like onion & garlic skins, carrot & potato peelings, celery trimmings, leek greens, mushroom stems ... the possibilities are endless. Make a fresh batch when the container is full, or use it to supliment a recipe like the one below.

You'll save money, and reduce all that extra packaging that comes when buying pre-made broth. You can even compost the remains after you strain the broth.

No Waste Vegetable Broth

Always leave out salt and pepper when making broth. Most of the time I'm incorporating the broth into other recipes which require its own amount of seasoning.

Ingredients

Instructions For The Instant Pot

*Make sure you are familiar with the instructions to YOUR instant pot*

Place all ingredients into instant pot insert and cover with water until just barely submerged (8-10 cups).

Place lid on instant pot and twist to lock, making sure valve is set to sealing position. Set to Manual, High Pressure, for 2-4 hours depending on when you want your broth ready. Use the Quick release method.

Strain and store broth, composting veggie remains if desired.

Instructions for Stovetop

Place all ingredients into stock pot on the stove cover with 3-4 inches of water, bring to a boil, partially cover and simmer on low for 4-6 hours.

Keep tabs on the water level and add more if it's getting a little low.

Strain and store broth, composting veggie remains if desired.

Instructions for Crock Pot

Place all ingredients into crock pot, cover with 2 inches of water and set to low for 12 hours.